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Monday, March 29, 2010

Pesto Fish and Veggies Baked in Foil

This is a simple recipe, that is fresh, tasty and healthy.  I don't like heavy sauces with fish, so this is a great light flavor.

Serves 4


2/3 Cup purchased pesto
2 Tbsp fresh lemon juice
1/4 Tsp hot pepper sauce
4 Five to Six ounce red snapper or orange roughy fillets
16 Asparagus spears, trimmed and cleaned to 4 inch length
10 oz Plum tomatoes, coarsely chopped
2 Yellow crookneck squash, thinly sliced on diagonal

To Make:

Preheat oven to 350.  Blend pesto, lemon juice and hot pepper sauce in a small bowl.  Arrange four 12x12" pieces of heavy-duty foil on work surface.  Place 1 fish fillet in the center of each.  Sprinkle fish lightly with salt and pepper.  Spread each fillet with 1 Tbsp pesto mixture.  Top each fillet with asparagus, tomatoes and squash, then top with remaining pesto mixture.  Fold sides of foil over fish and veggies, covering completely, and seal.  Place foil packets on large baking sheet and bake about 25 minutes, until fish is opaque in the center and the veggies are crisp.

1 comment:

  1. Ooh I have some pesto in the fridge from pasta last week. I'll have to try this. Thanks!